Surimi Salad with Carrots and Corn

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Salad
Cuisine	European
Servings (Default: 10)

Ingredients

Optional:

2 shallot (s), finely chopped
a few stalks dill, finely chopped
Pepper, finely ground

Instructions

Boil the carrots and eggs, peel and dice. Chop the surimi into small cubes.
In a large bowl, mix all ingredients together with the drained corn and mayonnaise. Let it steep in the refrigerator for about 30 minutes.
If desired, you can add finely chopped shallots (they are milder than normal onions) and finely chopped dill. Since the mayonnaise is already salty, just add a little finely ground pepper.
Surimi salad is often prepared as a party salad in Ukraine in the cold seasons and is very popular with children.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.